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« Stone Flats- flatbreads, salads and soups. | Main | Arigato Japanese Restaurant-La Mesa »

Tuesday, 19 April 2011

Comments

Faye

The pic of the Moo Goo Gai Pan looks delicious! I'm not a big fan of any gloppy/cornstarchy sauces as well.

I always get confused b/w ALL the PANDA named restaurants here in SD (Country, Express, Inn, etc etc!!).

I have to admit, I love the wonton chips and plum sauce. I wish they served them in more places :) It's sauce a sinful appetizer. It's free here right?

Nice pics/post !

Cathy

The wonton chips and hot mustard and plum sauce are complimentary and brought out before you even order, Faye. I only have done one other "Panda Post", http://mmm-yoso.typepad.com/mmmyoso/2009/04/panda-restaurantlemon-grove.html,but can do more and even make a category...great idea!

ed (from Yuma)

Moo Goo Gai Pan -- I remember that was the first "experimental" dish I ever had in a "Chinese" restaurant. I remember feeling adventurous -- finally ordering something that wasn't chow mein or chop suey. Around 1969. It was so tasty, I decided to try other things. Look what that led to.

The version at Panda Country looks pretty good.

Carol

Ah...that oh so familiar dark brown thick sauce!

Cathy

Yes! Moo Goo Gai Pan was an 'exotic' choice in Ann Arbor, ed, only a few years after you had discovered it. Who knew that would be a 'gateway' food for us- or for anyone?

Thick but not gloppy, Carol.

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